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1. Remove papery husks from tomatillos and rinse well.
2a. Oven Roasting Method Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b. Pan Roasting Method Coat the bottom of a skillet with a little olive oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.
3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.
 
Yield: Makes 3 cups.